Cooking Big, Cooking Smart: Expert Tips for High-Volume Kitchen

Provided by So Cal Gas Energy Resource Center and California Energy Wise (CEW)
2 CEUs available

Designed for commissary and large-batch cooking operations, this session provides insights to streamline production and maintain quality. Learn best practices for food safety, production planning, portion control, and quality assurance to keep operations efficient and compliant.

Audience: Restaurant owners, chefs, facility managers, kitchen managers, foodservice directors, nutritionists, dieticians

Focus: Large-volume cooking systems, workflow optimization

Learning Goals: After attending this class, participants should be able to:

1. Learn how to plan and organize large‑batch cooking so operations may stay more efficient, timely, and help consistency during high‑volume production.
2. Understand key food‑safety practices and temperature controls which may help keep large‑scale kitchens compliant and provide assistance with protecting customer health.
3. Discover practical techniques for portion control, workflow optimization, and quality assurance to boost efficiency without potential risk of compromising quality.

To register, contact Gina Christian at gchristian@socalgas.com